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Tofu Banh Mi

Active: 30 min Total: 1 hr
Banh mi's are classic Vietnamese sandwiches. You'll see them filled with all sorts of goodies, but we're going to keep it simple with tofu, which we've doubled so tomorrow's dinner comes together so much faster. If pineapple is not in season, just pick another fruit you love.
Smarts: Make mayo more fun by spooning in other condiments, like Sriracha or balsamic vinegar.


Sriracha Mayo:
  • Garlic - 1 clove , minced
  • Mayonnaise - 1/2 cup
  • Lemon juice - 1 tsp
  • Sriracha - to taste , ~1 tsp is a good heat level
Nuoc Nam (1 1/2 cups):
  • Water - 1 cup
  • Sugar - 1/4 cup
  • Garlic - 4 cloves , minced
  • Soy sauce, low-sodium - 1/4 cup ((Or try to find a vegetarian fish sauce))
  • Lime juice - 1/4 cup
  • Hot sauce (opt) - to taste
Tofu Banh Mi:
  • Tofu (enough for tomorrow) - 2 lb
  • Nuoc nam - 3 Tbsp + 3 Tbsp
  • Carrots - 1/2 lb , grated ((~2 carrots))
  • Cilantro - 1/4 bunch , leaves of
  • Jalapenos (opt) - 1 to 2 , sliced
  • Pineapple - 1/2 , sliced into spears
  • Cooking oil - for brushing on pan / grates
  • Sandwich rolls - 4 ((Or sub 1 country baguette))


  1. Make nuoc nam - This makes enough for two nights. Combine sweetener and water and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remainder of sauce ingredients and season to taste with hot sauce. Adjust taste as needed - use soy sauce for more savory, more lime juice for tartness, more sweetener for sweetness. Remember to set some aside for tomorrow night. (Can be done up to 5 days ahead)
  2. Tofu - This makes enough for tomorrow’s meal too. Halve and place into a baking dish. Cover in first part of nuoc nam. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead).
  3. Carrots - Prep as directed. This makes enough for two nights. Mix with second part of nuoc nam. Reserve half for tomorrow. (Can be done up to 3 days ahead)
  4. Cilantro - Peel off leaves. (Can be done up to 3 days ahead)
  5. Jalapenos (if using) - Slice into thin circles. Remove seeds for less heat.
  6. Pineapple - Slice into spears. If making tomorrow’s smoothie, just chop it all. (Can be done up to 3 days ahead)
  7. Make Sriracha mayo - Mince garlic and mix together with mayo, lemon juice, and Sriracha. (Can be done up to 5 days ahead)

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  1. For outdoor grill: Preheat grill to 500F(or 260C) degrees to get the grates nice and hot. Brush grill grates with some cooking oil. Sprinkle tofu with some salt and pepper, and add over direct heat. Grill on each side for ~4 minutes with the grill cover closed. Rotate 45 degrees once on each side to get better grill marks. Remove from heat.
  2. Stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with some cooking oil and sprinkle some salt and pepper over tofu. Place onto heated pan. Grill on both sides for 3 to 4 minutes each. Rotate 45 degrees once on each side to get better grill marks.
  3. Set aside half of the tofu for tomorrow.
  4. Slice open baguettes. Assemble sandwiches by spreading mayo onto bread and then layering cilantro leaves, carrot slaw, jalapenos, and tofu. Enjoy with pineapple spears!



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